Beef Brisket You Won’t Believe cooks all day in a low oven and yields a savory, succulent platter of chopped beef that folks will literally devour.
I’ll step out on a limb and say with full confidence that this beef brisket you won’t believe is the best you’ll ever make or eat. So…..you can toss any other recipe and go with this one:-)
I was never a fan of beef brisket until my mother-in-law taught me how to cook it, “Amarillo style.” Having spent several years living in this Texas town where brisket was the “king of roasts,” she learned how to do this meat right. It is seasoned perfectly, cooked all day on low temp, then pulled or chopped. The tender, moist forkfuls of meat will win you over from sliced brisket in a heartbeat.
I’ve made this beef brisket since my newlywed days almost 30 years ago, and I’ve never served it to anyone who didn’t rave over it. It is a wonderful recipe to have for a large group, as a 4-5 pound brisket will feed 10-12 folks easily. If served with other meat (I usually buy barbecued chickens to serve with this), it will feed even more.
Be sure to save the au jus after cooking, as it keeps the meat moist and is great served on the side. I also serve this brisket with white and red barbecue sauces. Bob Gibson’s white sauce is sold in many grocery stores and is our favorite sauce to go with this (or any) barbecue.
When I make this brisket, I always serve it with this Crunchy Slaw. This slaw is incredible, and its sweet and tangy dressing is the perfect accompaniment to the smoky brisket. Try this duo, along with your other favorite sides, and I promise you, you’ll get raves all around!
A few cook’s notes:
1. When buying the brisket, look for “flat cut beef brisket.” Do not buy corned beef brisket; it is not the same.
2. Brisket shrinks quite a bit during cooking, so I buy large ones (at least 4 pounds). If I plan to serve this for company, I buy the largest one I can find or two smaller ones that I cook simultaneously.
3. I buy my brisket at Costco and freeze it (in the marinade) to have on hand and pull out as needed. A few days before I plan to cook the brisket, I put it in the fridge to thaw. If making this brisket without freezing, I marinade at least 24 hours or a day ahead of time.
4. Save the au jus! The chopped meat dries out very quickly, so the au jus is perfect to pour over it to keep it moist until serving.
If you try this, please let me hear how it turns out! I know your family will love it! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!